Chicken a la King with Crisp Cheddar-Cornmeal Waffles

Diane Atherton


Chicken a la King is comfort food at its best.

Serve this dish and it sure to be a hit!!

Last year while shopping in Dillards in Montgomery, AL I came across this wonderful Southern Living Christmas Cookbook. It is a Special edition presented exclusively by Dillards for a fundraiser they were having. I have no regrets having purchased this cookbook. It has tons of wonderful recipes and this is one of them.

It's been a year since I made this dish, with the holidays just around the corner, I'm pulling this recipe out again!

This recipe makes a ton, freeze some for later.


★★★★★ 2 votes

40 Min
1 Hr 30 Min
Stove Top


  • 4 c
    chicken broth
  • 2 lb
    skinned and boned chicken breasts
  • 6 Tbsp
    butter, divided
  • 4
    red bell peppers, diced 1/2
  • 1 medium
    onion, diced
  • 1
    (8-ounce) package fresh mushrooms, quartered
  • 1 tsp
  • 1/8 tsp
    ground red pepper
  • 6 Tbsp
    all purpose flour
  • 2 c
    whipping cream
  • 3 Tbsp
    dry sherry
  • 2 Tbsp
    lemon juice
  • ·
    salt and pepper to taste

  • 1 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
  • 1 1/2 c
    (6 ounces) shredded sharp cheddar cheese
  • 1/2 c
    chopped toasted pecans
  • 3 large
  • 1 c
  • 1 c
    club soda
  • 1/3 c
    canola or vegetable oil

How to Make Chicken a la King with Crisp Cheddar-Cornmeal Waffles


  2. Pour broth in a dutch oven or stockpot; bring to a boil. Add chicken; reduce heat to medium-low, and cook, uncovered, 10 minutes. Remove chicken from broth; coarsely chop and set aside. Strain broth through a sieve into a saucepan; simmer, uncovered, over medium heat until reduced to 2 1/2 cups (about 10 to 20 minutes)
  3. Melt 3 tablespoons butter in a large skillet over medium heat. Sauté red bell pepper and onion 4 minutes until tender. Add mushrooms, salt, and ground sauté 4 minutes. Remove from heat and set aside.
  4. While broth continues to simmer, preheat waffle iron and cook waffles.
  5. Melt remaining butter in dutch oven over low heat; whisk flour, dry sherry and lemon juice. Cook 3 minutes whisking constantly. Gradually whisk in reserved broth and 2 cups whipping cream; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
  6. Add chicken and reserved vegetables to sauce. Cook over medium heat until thoroughly heated. Add salt and pepper to taste. Serve over Cheddar Waffles!
  8. Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients gently stir into dry ingredients just until blended.
  9. Spoon heaping 1 cup batter evenly onto preheated, lightly greased waffle iron. Cook 5-10 minutes or until crisp and done. Repeat with remaing batter.
  10. Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200 degrees until ready to serve.
  11. NOTE: Waffles may be frozen in zip-top freezer bags and reheated in over or toaster oven.
  12. GARNISHES: toasted sliced almonds, flat-leaf parsley.

Printable Recipe Card

About Chicken a la King with Crisp Cheddar-Cornmeal Waffles

Course/Dish: Chicken Other Breads
Main Ingredient: Chicken
Regional Style: American

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